Description
Enchiladas Cancun
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Directions
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Yield: Serves: 4
INGREDIENTS
- 2 cups (8 oz.) Sargento® Traditional Cut Shredded Pepper Jack Cheese, divided
- 8 oz. chopped, cooked shrimp or shredded imitation crabmeat
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 2 cans (10 oz. each) mild enchilada sauce, divided
- 8 (7-inch) flour tortillas
- Sour cream or light sour cream (optional)
- Diced avocado (optional)
DIRECTIONS
- 1
Combine 1-1/2 cups cheese, shrimp, cilantro, green onions and 1/2 cup enchilada sauce in a medium bowl. Spoon a heaping 1/3 cup cheese mixture down center of each tortilla. Roll up.
- 2
Spread remainder of first can of enchilada sauce in bottom of greased 13x9-inch baking dish. Arrange enchiladas, seam-side down, over sauce. Spoon second can of enchilada sauce over enchiladas.
- 3
Cover and bake in preheated 400°F oven 20 minutes or until enchiladas are heated through. Uncover; sprinkle with remaining cheese. Return to oven. Bake 3 minutes or until cheese is melted. Serve with sour cream and avocado, if desired.
Nutrition
Nutrition Facts
Serves: 4
Amount Per Serving
Calories 779
Total Fat 42.5g
Saturated Fat 20.6g
Trans Fat 14.7g
Polyunsaturated Fat 3.5g
Cholesterol 248mg
Sodium 1268mg
Carbohydrates 64g
Protein 35g
Dietary Fiber 5g
Vitamin A 224RE
Vitamin C 17mg
Calcium 545mg
Iron 5mg
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